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| Mexi Corn Lasagna Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 6
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Ingredients
1 lb ground beef
17 oz can whole kernel corn, drained
15 oz can tomato sauce
1 cup picante sauce
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
16 oz carton low fat cottage cheese
2 eggs, slightly beaten
1/4 cup parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
12 corn tortillas, divided
1 cup shredded cheddar cheese (4 oz)
Cooking Directions:
Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving.
Origin: FOODday, newspaper insert Shared by: Sharon Stevens
cheese/eggs,mexican,pasta
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